Determination of volatile compounds in San Daniele ham using headspace GC-MS

Meat Science

Volumn 80, Issue 2, 2008, Pages 204-209

  Gaspardo, Brigitta ^a   Procida, Giuseppe ^b   Toso, Barbara ^a   Stefanon, Bruno ^a  

^a UNIVERSITY OF UDINE   (Italy)

^b UNIVERSITY OF TRIESTE   (Italy)

Author keywords

Dry cured; Ham; Traceability; Volatile compounds

Indexed keywords

CHEMICAL GROUP; DRY-CURED; DYNAMIC HEADSPACE; HAM; HEADSPACE GC-MS; INDEPENDENT VARIABLES; NUMBER OF SAMPLES; TRACEABILITY; VOLATILE COMPOSITION; VOLATILE COMPOUNDS; VOLATILE FRACTIONS;

ALDEHYDES; CHEMICAL COMPOUNDS; GAS CHROMATOGRAPHY; PRINCIPAL COMPONENT ANALYSIS;

VOLATILE ORGANIC COMPOUNDS;

SUIDAE;

EID: 68849115657     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.11.021     Document Type: Article

References (34)

1. Acree, T., & Arn, H. (1997). Flavornet. Gas chromatography-olfactometry (GCO) of natural products. Cornell University. Available Accessed 21.08.2007. http://www.nysaes.cornell.edu/flavornet.
2. Barbieri G., Bolzoni L., Parolari G., Virgili R., Buttini R., Careri M., et al. Flavour compounds of dry-cured ham. Journal of Agricultural and Food Chemistry 1992, 40:2389-2394.
3. Barbut S., Josephson D.B., Maurer A.J. Antioxidant properties of Rosemary oleoresin in turkey sausage. Journal of Food Science 1985, 50:1356-1359.
4. Barcarolo R., Casson P. Modified capillary GC/MS system enabling dynamic head space sampling with on-line cryofocusing and cold on-column injection of liquid samples. Journal of High Resolution Chromatography 1997, 20:24-28.
5. Barcarolo R., Casson P., Tutta C. Analysis of the volatile constituents of food by headspace GC-MS with reversal of the carrier gas flow during sampling. Journal of High Resolution Chromatography 1992, 15:307-311.
6. Barcarolo R., Tutta C., Casson P., et al. Handbook of food analysis. Physical characterisation and nutrient analysis 1996, Vol. I. Marcel Dekker, NY.
7. Berdagué J.L., Ddenoyer C., Le Quere J.L., Semon E. Volatile components of dry-cured ham. Journal of Agriculture and Food Chemistry 1991, 39:1257-1261.
8. Berdagué J.L., Monteil P., Montel M.C., Talon R. Effects of starter cultures on the formation of flavour compounds in dry sausage. Meat Science 1993, 35:275-287.
9. Bolzoni L., Barbieri G., Virgili R. Changes in volatile compounds of Parma ham during maturation. Meat Science 1996, 43:301-310.
10. Buscailhon, S. (1992). Influence des caractéristiques de la matière première sur les qualités organoleptiques du Jambon sec. Doctoral thesis. Universite Blaise Pascal, Clermont-Ferrand II.
11. Careri M., Mangia A., Barbieri G., Bolzoni L., Virgili R., Parolai G. Sensory property relationship to chemical data of Italian type dry-cured ham. Journal of Food Science 1993, 58:968-972.
12. Commission Regulation (EC) No 1107/96 of 12 June 1996. Official Journal L 148, 21/06/1996, pp.1-10.
13. Council Regulation (EEC) No 2081/92 of 14 July 1992. Official Journal L 208, 24/07/1992, pp. 1-8.
14. Cremer D.R., Eichner K. The reaction kinetics for the formation of Strecker aldehydes in low moisture model systems and in plant powders. Food Chemistry 2000, 71:37-43.
15. Croizet F., Denoyer C., Tran N., Berdagué J.L. Les composés volatils du saucisson sec. Evolution au cours de la maturation. Viandes et Produits Carnés 1992, 13(6):167-170.
16. Dirinck P., De Winne A. Flavour characterization and classification of cheeses by gas chromatographic-mass spectrometric profiling. Journal of Chromatography A 1999, 847:203-208.
17. Flores J., Biron C., Izquierdo L., Nieto P. Characterization of green hams from Iberian pigs by fast analysis of subcutaneous fat. Meat Science 1988, 23:253-262.
18. Flores M., Grimm C.C., Toldrá F., Spanier A.M. Correlations of sensory and volatile compounds of Spanish "Serrano" dry-cured hams as a function of two processing time. Journal of Agricultural and Food Chemistry 1997, 45:2178-2186.
19. Flores M., Spanier A.M., Toldrá F. Flavour analysis of dry-cured ham. Flavour of meat products and seafoods 1998, 320-341. Blackie Academic and Professional. F. Shahidi (Ed.).
20. García C., Berdaguè J.L., Antequera T., Lopez-Bote C., Córdoba J.J., Ventanas J. Volatile components of dry cured Iberian ham. Food Chemistry 1991, 41:23-32.
21. Gou P., Guerrero L., Arnau J. Sex and crossbreed effects on the characteristics of dry-cured ham. Meat Science 1995, 40:21-31.
22. Hinrichsen L.L., Pedersen S.B. Relationship among flavour, volatile compounds, chemical changes and microflora in Italian-type dry-cured ham during processing. Journal of Agricultural and Food Science 1995, 43:2932-2940.
23. López-Bote, C., Antequera, T., Córdoba, J.J., Garcia, C., Asensio, M.A., & Ventanas, J. (1990). Proteolytic and lipolytic breakdown during the ripening of Iberian hams. In Proceedings of 36th International Congress of Meat Science and Technology. Havana.
24. MacDonald B., Gray J.I., Gibbins L.N. Role of nitrite in cured meat flavour: Antioxidant role of nitrite. Journal Food Science 1980, 45:893-897.
25. Martín A., Córdoba J.J., Benito M.J., Aranda E., Asensio M.A. Effect of Penicillium chrysogenum and Debaryomyces hansenii on the volatile compounds during controlled ripening of pork loins. International Journal of Food Microbiology 2003, 84:327-338.
26. Meynier A., Novelli E., Chizzolini R., Zanardi E., Gandemer G. Volatile compounds of commercial Milano salami. Meat Science 1999, 54:175-183.
27. Pokorny J. Natural antioxidants for food use. Trends in Food Science and Technology 1991, 2:223-227.
28. Ruiz J., Ventanas J., Cava R., Andrés A., García C. Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process. Meat Science 1999, 52:19-27.
29. Sabio E., Vidal-Aragón M.C., Bernalte M.J., Gata J.L. Volatile compounds present in six types of dry-cured ham from south European countries. Food Chemistry 1998, 61:493-503.
30. Shahidi F. Flavour of cooked meats. ACS Symposium Series 388 1989, 188-201. American Chemical Society, Washington, DC. R. Teranishi, R.G. Buttery, F. Shahidi (Eds.).
31. SPSS Advanced Statistic 7.5 1997, SPSS Inc., Chicago, IL.
32. Stefanon B., Floris R., Braglia S., Davoli R., Fontanesi L., Dall'Olio S., et al. A new approach in association study of single nucleotide polymorphism of genes for carcass and meat quality traits in commercial pigs. Italian Journal of Animal Science 2004, 3:177-189.
33. Toldrá F. Proteolysis and lipolysis in flavour development of dry-cured meat products. Meat Science 1998, 49:S101-S110.
34. Toso B., Procida G., Stefanon B. Determination of volatile compounds in cows' milk using headspace GC-MS. Journal of Diary Research 2002, 69:569-577.